Red Beet Spaghetti

• 2 medium beets, peeled and halved
• 1/2 medium cooking onion, diced (~ 3/4 cups)
• 3 garlic cloves, minced
• 1 tablespoon avocado oil
• 1 1/2 cups whole milk
• 1/2 cup soft goat cheese, herb variety
• 1/2 package of Kaslo Sourdough Pasta Spaghetti
• Fresh thyme
• 1/2 teaspoon salt
• Pepper

Step 1 Peel and steam beets until soft (approximately 20 minutes).*

Step 2 Dice onion and mince garlic. Add the oil in a sauce pan and sauté onion, garlic and 5-10 sprigs of thyme on medium heat until onions are translucent.

Step 3 Add milk and 1/4 cup of goat cheese to the onion mixture. Reserve the remaining 1/2 cup of goat cheese for serving. Add salt and pepper and simmer for 5 minutes.

Step 4 Meanwhile, boil a pot of water with a scant of salt. Add Kaslo Sourdough spaghetti and cook to desired firmness (8-10 minutes).

Step 5 Remove sprigs of thyme from the saucepan and discard. Pour the onion and milk mixture and peeled beets into a high speed blender and blend until smooth.

Step 6 Drain the pasta. Combine the beet sauce with the pasta and sprinkle the remaining crumbled goat cheese on top. Serve and enjoy!

*Tip - Pre-peel and steam beets before hand to speed up the cooking process